Photo: Hector Sanchez; Styling: Caroline M. Cunningham
1/2 cup white wine vinegar
5 tablespoons granulated sugar
2 tablespoons fresh lime juice
2 teaspoons prepared horseradish
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt, divided
1/2 cup olive oil
1 bunch collard greens (about 1 3/4 lb.)
2 cups matchstick carrots
1 sweet apple (such as Braeburn, Pink Lady, or Honey Crisp), diced (about 2 cups)
How to Make It
Whisk together first 5 ingredients and 1 1/2 tsp. of the salt in a small bowl until sugar is completely dissolved; slowly whisk in olive oil until completely incorporated.
Trim and discard tough stems from collard greens; thinly slice leaves, and place in a large bowl. Sprinkle with remaining 1/2 tsp. salt, and gently massage into greens 1 to 2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.
Add carrots, apple, and 2 tablespoons of the dressing to collards; stir gently to combine, and let stand 30 minutes. Add 1/4 cup of the dressing to slaw, and toss. Serve remaining dressing on the side.
Delicious recipe and not too spicy, despite having both horseradish and red pepper. I used only half of the dressing, though, and it was plenty. I had to substitute kale for the collard greens, because that was what was freshest at the store, but kale worked really well.
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